Spring menu 01

58266 SPRING MENU C00N BEANS TOMATOES CREAM INGREDIENTS for 4 PERSONS 200 g of beans, 1 kg of tomatoes, vegetable, nut 4 slices of bread, 2 sprigs of parsley, a bay leaf, a teaspoon of dried oregano, 4 tablespoons olive oil, 1 teaspoon peppercorns, salt.

Shelled beans in a bowl.

Clean the Bay leaves with damp paper towels.

Put the beans in a pot, cover with water.

Add the Bay leaves and bring slowly to a boil.

Cover with lid, leaving a small window for steam to escape.

Lower the heat and let simmer 90 minutes.

Meanwhile, pour 1, 5 l of water in a large pot.

Mix in the nut and keep warm.

Remove the stalk to tomatoes.

Wash and peel with a sharp knife.

Cut them into pieces coarsely.

Time in boiling broth, flavored with salt and simmer 40 minutes slowly.

Keep aside a ladleful of tomatoes and cut them into small pieces.

Drain the beans from cooking water, keep by 1/3.

Mix together tomatoes, beans and soup, using an immersion blender.

Put the cream in cooking pot of tomatoes.

Add the beans and the tomatoes into pieces.

Wash and dry parsley and keep aside a sprig for garnish.

Remove the leaves from the sprigs, finely chopped with a knife or a Crescent.

Add the cream, stir parsley and let it season over low heat 5 minutes.

Just before serving, prepare the croutons.

Heat the oven to 200° Remove the crust from the bread, cut into cubes.

A plate lined with parchment paper.

Add Croutons, season with 2 tablespoons oil and oregano.

Mix well and sparpagliateli on pan.

Bake 5 minutes.

Divide the soup in individual dishes.

Sprinkle with freshly ground pepper, sprinkled with the remaining oil and complete with croutons.

Garnish with parsley and serve.

HAKE with STEWED VEGETABLES INGREDIENTS for 4 PERSONS 4 fillets of hake (approx 800 g) 400 g carrots, 500 g white onions, 40 g of raisins, 50 g almonds, 40 g of breadcrumbs, 20 g of butter, 20 ml of olive oil, a clove of garlic, 2 Bay leaves, 2 sprigs of Rosemary, 30 g of orange peel, a spoonful of green beans pepper, one tablespoon of red pepper in grains, salt.

Wash the fish thoroughly under running water.

Put it in a saucepan with the orange peel and wash the green pepper.

Cover with water and bring slowly to a boil.

Cook 30 minutes.

Drain the fish from the water, using a slotted spoon.

Remove the skin gently, fishbones and any other lisps.

Divide the fish steaks.

Well, patting dry with paper towels.

Clean the Rosemary, remove the branches from a sprig and chop finely.

Pour the breadcrumbs into a dish and mix in the chopped Rosemary.

Rolled small slices of fish in order to cover them evenly.

Melt the butter in a frying pan without smoking it.

The saucepan is skinned Council and the sprig of Rosemary 2 whole minutes.

Add the fish and 5 minutes insaporitelo, rivoltandolo several times.

Season with a pinch of salt and a sprinkle of freshly ground pepper.

Put the raisins in a bowl, cover it with water.

Ammollatela 15 minutes.

Bring to a boil 200 ml water in a saucepan.

Plunge the almonds one minute.

Drain and rub with a rough cloth to remove the Brown film that covers.

Let them air dry 10 minutes.

Then chop coarsely.

Spunate and scrape carrots; wash, dry and cut into long strips into strips about 1/2 cm thick.

Peel the onions, cut them into slices 1/2 cm thick; enlarge the rings with fingers.

Pour the oil in a frying pan, Cook.

Add onions and carrots and mix well.

Clean the Bay leaves with damp paper towels and add to vegetables.

Season with a pinch of salt; put the lid on and cook on very low heat 30 minutes.

Drain the raisins, wring it out and add to the vegetables along with the almonds.

Mix well and let cool 10 minutes.

Arrange the slices of fish on individual plates, surrounded with vegetables and serve.

LEMON JELLY INGREDIENTS for 4 PEOPLE 4 kiwi, a kg of lemons, 200 g sugar, 20 g gelatine leaves, 100 g of blueberries, a tablespoon of almond oil.

Wash and dry the lemons.

Made with a thread of Peel from rigalimoni 2 lemons without affecting the white part.

Cut the lemons in half, except one.

Spremeteli and strain the juice: you get 500 ml of juice.

Place the gelatin in a bowl, cover with cold water and ammollatela at least 10 minutes (if the cake is not intended for children you can ammollarla in rum).

Pour 125 ml of lemon juice in a saucepan and bring to a boil.

Put 125 ml of juice in a saucepan, add the drained and squeezed gelatine and dissolve it very soft focus 5 minutes.

Add sugar and lemon juice to a boil.

Stir well until the sugar has melted and the mixture is smooth and homogeneous.

Stir the lemon juice.

Filter the gelatin and carefully fold the lemon rind.

Grease 4 individual ramekins with oil.

Put a tbsp of jelly on the bottom of each stamp.

Stand in a circle washed blueberries.

Take 5 minutes to firm in the refrigerator, pour the remaining gelatin and store in the refrigerator 2 hours again.

Peel the kiwi, cut into slices.

Peel the remaining lemon, cut the cloves.

Remove the ramekins from the refrigerator and sformateli on individual plates.

Surrounded each gelatin with kiwi slices arranged in a radial pattern.

Complete with 1-2 lemon wedges and serve.